Recipe

34 Recipe

Cheeseboard Pasta Bake Dinner the whole family will enjoy

Ingredients (Serves 6) • 500g dried pasta • 300g leftover cheese, grated (I used Black Bomber, Blue Cloud & Sussex Brie) • 1 large knob of butter • 1 tbsp flour • 2 tsp mixed dried herbs • 300ml milk • Several dollops of leftover cranberry sauce/chutney Method 1. Pre heat the oven to gas mark 6, 200°c. 2. Place saucepan on a low heat and add the butter, flour and herbs to the pan mixing well to make a paste or a roux to be fancy. Begin to add the milk gradually, stirring continuously, once all the milk is in the pan increase the heat to medium and continue to stir for around 10 minutes until the milk is simmering and thickens. Meanwhile add pasta to salted boiling water following the packet’s cooking instructions 3. Once the milk has thickened, remove the pan from the heat and add two thirds of the cheese and stir for a couple of minutes 4. Add drained pasta to the sauce and mix well before pouring the cheesy pasta into an oven proof dish. 5. Sprinkle remaining cheese over the pasta and dollop the leftover chutney / cranberry sauce, place in the oven for around 25-35 minutes until golden brown. Village Larder will be closed from the 24th Dec at 4pm and reopen on the 2nd Jan 2020, thank you all for your custom throughout 2019 and we look forward to seeing you in 2020. Recipe supplied by Hollie from Village Larder at Squires Garden Centre Washington, RH20 4AL.